手機版
Ingredients原料
1L Fresh whole milk1升鮮全脂牛奶
1 tbsp Bio plain yogurt as a starter1大勺天然原味酸奶
Preparation制作步驟
1.Place a smaller pot inside a larger one, and then fill the larger one with boiling water about half way up the side of the smaller pot. Pour carefully the milk into the smaller pot and attach the thermometer to the rim of the smaller pot.
取一個小鍋放入一個大鍋內(nèi)，然后往大鍋里加入開水，水量到達小鍋的一半高度即可。小心的將牛奶倒入小鍋里，溫度計靠在小鍋內(nèi)側。
2.Heat the milk to 85C, which is the temperature at which milk starts to froth, stirring gently. Do not boil. Carefully place pot of milk in cold water bath to cool to 43C. Stir occasionally. Let the starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in.
將牛奶加熱至85°C，不時輕輕的攪拌，注意不要讓牛奶燒開。牛奶開始冒泡了就可以關火移開，置于一大鍋涼水內(nèi)冷卻至43°C。不時攪拌一下讓其散熱均勻。牛奶晾涼時，取出原味酸奶，回至室溫后才使用，這樣加入牛奶里，才不會導致溫度過低。
3.Remove pan from cold water and blend it with the yogurt starter culture.Pour it into one large clean container or several smaller ones. Cover each one tightly with a lid or plastic wrap.Wrap the container with dish towel and place into an insulated bag with a couple of jars filled with hot water. After 7 hours you will have a custard-like yogurt. The longer you let it sit beyond seven hours, the thicker and tangier it will become. Serve with raspberry compote.
移開涼水，將酸奶加入牛奶中拌勻。倒入一個干凈的大容器或者若干個小的。放上蓋子或是用保鮮膜包好。然后用毛巾將它們包好放入一個保溫袋子內(nèi)，袋子內(nèi)再放上一瓶熱水保持溫度。靜置7小時后酸奶就好了。靜置時間越長，酸奶會更酸更稠。
